Skip the navigation
Basics: creme anglaise

Basics: creme anglaise

KitchenAid-Chef_chef-imageX2.gif
KitchenAid Chef
cremeanglaise_thumbnail.jpg
Basics: creme anglaise

This classic vanilla sauce is a great addition to any hot or cold dessert. Make ahead and store in the fridge for up to 3 days.

Duration
Total17min
Prep10min
Cooking7min

Tools

HAND_MIXERHAND_MIXER

Ingredients

Serving

250 ml

heavy cream

70 ml

whole milk

1

vanilla bean

3

egg yolks

40 g

caster sugar

Step by step

  1. Add the cream, milk, vanilla seeds and pod to a heavy bottom saucepan and heat over medium heat. Bring to a soft simmer and take from the stove.

  2. Place the egg yolks and sugar in a bowl. Mix on speed 7 until pale and when lifted the whisks leave a trail on the surface.

  3. Lower to speed 1 and slowly stream the hot milk into the yolk mixture.

  4. Pour the custard back into the saucepan and whisk over medium low heat for at least 7 minutes or until the crème anglaise coats the back of a spoon. Use immediately or store in the fridge for up to 3 days.